Everybody loves these, and most people usually say “oh! I remember we used to make those, too!”
Everybody used to make devilled eggs for all occasions some time during the past century. Not so for us. We still make them and still love them and whenever we offer some, at most one is left over if nobody dares take the last one. Otherwise none.
Hard-boil half a dozen of medium-size free range eggs, then shock in very cold water and peel. Cut right through the middle, arrange the egg white halves on a serving plate and collect the yolks in a small mixing bowl. Add the devil in the form of a very generous amount of mustard, and perhaps a small amount of soured cream to make the mix lighter. Mix well with a fork or a hand mixer, fill into a piping bag and into the waiting egg whites.
Optionally decorate with a caper or a sliver of red peppers, although I find this is taking the retro look too far. For a more refined look and for far more fiddly preparations consider using Quail eggs.
